Chinese Pancakes with Sticky Chicken

These pancakes require a little bit of effort to make but believe us, it’s 100% worth it. They are fantastic for a dinner that the whole family will enjoy. The pancakes can be cooked and frozen between sheets of baking paper; simply defrost them and pop them in a frying pan for a minute or two to warm up before serving.
How long will it take?
1 ¼ hours
What’s the serving size?
Makes 8 pancakes
What do I need?
4 cups plain flour, plus extra, to dust
1 ½ tsp salt
2 cups boiling water
½ cup cold water
¼ - ½ cup vegetable oil
1 cup finely sliced spring onions
2 Lebanese cucumbers, shaved into ribbons
2 carrots, shaved into ribbons
Handful of coriander leaves
For the Sticky Chicken
300 g chicken breast, sliced into 3 even pieces
2 cloves garlic, minced
2 tsp ginger, grated
¼ cup kecap manis
2 tsp sesame oil
2 tbsp vegetable oil, for cooking
For the Sauce
¼ cup light soy sauce
1 tbsp sesame oil
1 tbsp rice wine vinegar
1 garlic clove, minced
1 red chilli, seeds removed and finely diced
1 spring onion, green part only, finely diced
How do I make it?
Start by preparing the chicken. Combine the garlic, ginger, kecap manis and sesame oil in a large bowl and add the chicken. Cover and refrigerate.
To make the pancakes; Add flour, salt, and boiling water to a large bowl. Stir to combine, add the cold water and mix until a sticky dough forms. Tip dough onto a lightly floured surface and knead until smooth but still slightly sticky. Place dough into a clean bowl, cover with clingfilm and set aside for 30 minutes to rest.
Divide dough into 8 equal sized portions and roll each portion into a 15 centimetre round. Brush with a little of the vegetable oil and sprinkle with a pinch of spring onions, leaving a 1cm clear edge. Roll tightly into a long cylinder and then twist into a spiral to form a snail shape. Cover with a cloth and rest for 10 minutes. Repeat with remaining dough.
Make the sauce by whisking all ingredients together in a small bowl. Cook the chicken and pancakes simultaneously.
To cook the chicken; Preheat the oven to 180C. Drain chicken breasts and discard the marinade. Place a large frypan over medium-high heat and add the oil. Once hot, add the chicken and cook for 2-3 minutes on each side until lightly caramelised. Place in the oven and cook until cooked through. Remove from the oven, cover lightly with foil, and set aside to rest.
For the pancakes; roll each dough spiral into a 20-centimetre round. Heat 1 tbsp of oil in a large frying pan over medium heat. Working one pancake at a time, cook until golden on one side, flip and cook the other side. Wrap in foil to keep warm and repeat for remaining pancakes.
To serve, place a pancake on each plate. Slice chicken thinly and add to pancakes. Top with cucumber, carrot and coriander leaves, and drizzle with the dressing.